Oven-Baked Lemon Blueberry Bars with Almond Crust
Tangy lemon filling with fresh blueberries atop a nutty almond crust, baked to a golden finish and dusted with powdered sugar. This american-inspired desserts ready in about 60 minutes layers almond flour, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 10 tbsp, cold and cubed unsalted butter
- 3, divided large eggs
- 1 cup fresh blueberries
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking powder
- 2 tbsp for dusting powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F. In a food processor, pulse 1 1/2 cups almond flour, 1/2 cup all-purpose flour, 3/4 cup granulated sugar, and 1/2 tsp baking powder until combined. Add 10 tbsp cold, cubed unsalted butter and 1 egg; pulse until the mixture forms coarse crumbs.
- Step 2: Press this almond crust mixture evenly into the bottom of a greased 9x9-inch baking pan, creating a uniform layer.
- Step 3: Bake the crust for 15 minutes until lightly golden at the edges; remove from oven and set aside.
- Step 4: In a medium bowl, whisk together 2 eggs, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, and 1/4 cup granulated sugar until smooth.
- Step 5: Gently fold 1 cup fresh blueberries into the lemon mixture, then pour this filling evenly over the warm crust.
- Step 6: Return the pan to the oven and bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center.
- Step 7: Remove from oven and cool completely on a wire rack, then refrigerate for at least 1 hour.
- Step 8: Before serving, dust the top with 2 tbsp powdered sugar and cut into 9 bars.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Baked Lemon Blueberry Bars with Almond Crust take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Baked Lemon Blueberry Bars with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Baked Lemon Blueberry Bars with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Baked Lemon Blueberry Bars with Almond Crust for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Baked Lemon Blueberry Bars with Almond Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
